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Franconian Grumbera – Plootz

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Ingredients for 4 servings:

  • 375 g flour
  • 150 ml milk, lukewarm
  • 50 g sugar
  • 50 g butter
  • 5 tsp salt
  • 30 g yeast
  • 2 eggs
  • 500 g potatoes, cooked
  • 1 cup sour cream
  • 3 eggs
  • 2 tbsp caraway seeds
  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 bunch of dill
  • 100 g smoked belly
  • 100 g cheese

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Potato Plootz

Make a salty yeast dough from the ingredients and roll it out on a greased baking sheet. Let it rise. Peel the potatoes, press them through a potato ricer, and let it cool. Finely chop the herbs. Mix all ingredients (except the pork belly and cheese) well and spread it on the dough. Sprinkle with diced bacon and grated cheese and bake the plootz at 180-200 degrees Celsius for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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